86 Dishes

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Võileib

An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a slice of bread or toast with one or more food items on top.

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Coulibiac

A coulibiac (from russian: кулебя́ка, kulebyáka) is a type of russian pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. the pie is baked in a pastry shell, usually of brioche or puff pastry. in the early part of the 20th century, auguste escoffier, the famed french chef, brought it to france and included recipes for it in his masterwork the complete guide to the art of modern cookery.a classic grand coulibiac features several fillings, often a mixture of some white fish and rice for the top and bottom layers with fillets of sturgeon or salmon between. generally the fillings are divided into thin pancakes to prevent mixing. the most unusual ingredient commonly included in the grand version of the dish is vesiga, the spinal marrow of the sturgeon.coulibiac is also made with simpler vegetarian fillings like cabbage or potatoes.

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Pirukas

Meat and/or vegetable pie, made with pork, beef, vegetables, mushrooms, cheese, also made with jam, fruit

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Porgandipirukas

Savory carrot pie

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Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

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Crayfish

Crayfish are freshwater crustaceans resembling small lobsters (to which they are related). in some locations, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mudbugs, baybugs or yabbies. taxonomically, they are members of the superfamilies astacoidea and parastacoidea. they breathe through feather-like gills. some species are found in brooks and streams, where fresh water is running, while others thrive in swamps, ditches, and paddy fields. most crayfish cannot tolerate polluted water, although some species, such as procambarus clarkii, are hardier. crayfish feed on animals and plants, either living or decomposing, and detritus.the term "crayfish" is applied to saltwater species in some countries.

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Eel

Eels are elongated fish, ranging in length from 5 centimetres (2.0 in) to 4 metres (13 ft). adults range in weight from 30 grams to over 25 kilograms. they possess no pelvic fins, and many species also lack pectoral fins. the dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along much of the length of the animal. most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. a majority of eel species are nocturnal and thus are rarely seen. sometimes, they are seen living together in holes, or "eel pits". some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft). only members of the family anguillidae regularly inhabit fresh water, but they too return to the sea to breed.eel blood is poisonous to humans and other mammals, but both cooking and the digestive process destroy the toxic protein. the toxin derived from eel blood serum was used by charles richet in his nobel prize-winning research, in which richer discovered anaphylaxis by injecting it into dogs and observing the effect. the jewish laws of kashrut forbid the eating of eels. similarly, according to the king james version of the old testament, it is acceptable to eat fin fish, but fish like eels are an abomination and should not be eaten.japan consumes more than 70 percent of the global eel catch.

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Elk

The elk (cervus canadensis), also known as the wapiti, is one of the largest species within the deer family, cervidae, and one of the largest terrestrial mammals in its native range of north america, as well as central and east asia. the common name elk, used in north america, creates confusion because the larger alces alces, which is called moose in north america, is also called elk in british english, and related names in other european languages (german elch, swedish älg, and french élan). the name "wapiti" is sometimes used in north america for cervus canadensis. it originates from the shawnee and cree word waapiti, meaning 'white rump'. elk range in forest and forest-edge habitat, feeding on grasses, plants, leaves, and bark. male elk have large antlers which they shed each year. males also engage in ritualized mating behaviors during the rut, including posturing, antler wrestling (sparring), and bugling, a loud series of vocalizations that establishes dominance over other males and attracts females. although it is currently native to north america and central/eastern asia, it had a much wider distribution in the past. populations were present across eurasia into western europe during the late pleistocene and survived into the early holocene in southern sweden and the alps; the extinct merriam's elk subspecies ranged into mexico. the elk has adapted well to countries where it has been introduced, including argentina and new zealand. its adaptability may in fact threaten endemic species and the ecosystems into which it has been introduced. elk are susceptible to a number of infectious diseases, some of which can be transmitted to livestock. efforts to eliminate infectious diseases from elk populations, largely by vaccination, have had mixed success. some cultures revere the elk as having spiritual significance. in parts of asia, antlers and their velvet are used in traditional medicines. elk are hunted as a game species. their meat is leaner and higher in protein than beef or chicken. elk were long believed to belong to a subspecies of the european red deer (cervus elaphus), but evidence from many mitochondrial dna genetic studies beginning in 1998 shows that the two are distinct species. key morphological differences that distinguish c. canadensis from c. elaphus are the former's wider rump patch and paler-hued antlers.

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Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

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Flatfish

A flatfish is a member of the ray-finned demersal fish order pleuronectiformes, also called the heterosomata, sometimes classified as a suborder of perciformes. in many species, both eyes lie on one side of the head, one or the other migrating through or around the head during development. some species face their left sides upward, some face their right sides upward, and others face either side upward. many important food fish are in this order, including the flounders, soles, turbot, plaice, and halibut. some flatfish can camouflage themselves on the ocean floor.

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Flounder

Flounders are a group of flatfish species. they are demersal fish, found at the bottom of oceans around the world; some species will also enter estuaries.

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Heeringas

Herring are forage fish, mostly belonging to the family of clupeidae. herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the north pacific and north atlantic oceans, including the baltic sea, as well as off the west coast of south america. three species of clupea (the type genus of the herring family clupeidae) are recognised, and provide about 90% of all herrings captured in fisheries. the most abundant of all is the atlantic herring, providing over half of all herring capture. fish called herring are also found in the arabian sea, indian ocean, and bay of bengal. herring played a pivotal role in the history of marine fisheries in europe, and early in the 20th century, their study was fundamental to the evolution of fisheries science. these oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled. herring are also known as "silver darlings".

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Lamprey

Lampreys (sometimes inaccurately called lamprey eels) are an ancient extant lineage of jawless fish of the order petromyzontiformes , placed in the superclass cyclostomata. the adult lamprey may be characterized by a toothed, funnel-like sucking mouth. the common name "lamprey" is probably derived from latin lampetra, which may mean "stone licker" (lambere "to lick" + petra "stone"), though the etymology is uncertain. lamprey is sometimes seen for the plural form.there are about 38 known extant species of lampreys and five known extinct species. parasitic carnivorous species are the most well-known, and feed by boring into the flesh of other fish to suck their blood; but only 18 species of lampreys engage in this micropredatory lifestyle. of the 18 carnivorous species, nine migrate from saltwater to freshwater to breed (some of them also have freshwater populations), and nine live exclusively in freshwater. all non-carnivorous forms are freshwater species. adults of the non-carnivorous species do not feed; they live off reserves acquired as ammocoetes (larvae), which they obtain through filter feeding.

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Perch

Perch is a common name for fish of the genus perca, freshwater gamefish belonging to the family percidae. the perch, of which three species occur in different geographical areas, lend their name to a large order of vertebrates: the perciformes, from the greek: πέρκη (perke), simply meaning perch, and the latin forma meaning shape. many species of freshwater gamefish more or less resemble perch, but belong to different genera. in fact, the exclusively saltwater-dwelling red drum is often referred to as a red perch, though by definition perch are freshwater fish. though many fish are referred to as perch as a common name, to be considered a true perch, the fish must be of the family percidae. the type species for this genus is the european perch, p. fluviatilis.

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Pike-perch

Sander (formerly known as stizostedion) is a genus of predatory ray-finned fish in the family percidae, which also includes the perches, ruffes, and darters. they are also known as "pike-perch" because of their resemblance to fish in the unrelated esocidae (pike) family. they are the only genus in the monotypic tribe luciopercini, which is one of two tribes in the subfamily luciopercinae,

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Räim

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Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

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Shrimp

Shrimp are crustaceans with elongated bodies and a primarily swimming mode of locomotion – most commonly caridea and dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". more narrow definitions may be restricted to caridea, to smaller species of either group or to only the marine species. under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. any small crustacean which resembles a shrimp tends to be called one. they swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.shrimp are widespread and abundant. there are thousands of species adapted to a wide range of habitats. they can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. to escape predators, some species flip off the seafloor and dive into the sediment. they usually live from one to seven years. shrimp are often solitary, though they can form large schools during the spawning season.they play important roles in the food chain and are an important food source for larger animals ranging from fish to whales. the muscular tails of many shrimp are edible to humans, and they are widely caught and farmed for human consumption. commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the total commercial production of shrimp was nearly 7 million tonnes. shrimp farming became more prevalent during the 1980s, particularly in china, and by 2007 the harvest from shrimp farms exceeded the capture of wild shrimp. there are significant issues with excessive bycatch when shrimp are captured in the wild, and with pollution damage done to estuaries when they are used to support shrimp farming. many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). larger shrimp are more likely to be targeted commercially and are often referred to as prawns, particularly in britain.

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Skumbria

Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family scombridae. they are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. mackerel species typically have vertical stripes on their backs and deeply forked tails. many are restricted in their distribution ranges and live in separate populations or fish stocks based on geography. some stocks migrate in large schools along the coast to suitable spawning grounds, where they spawn in fairly shallow waters. after spawning they return the way they came in smaller schools to suitable feeding grounds, often near an area of upwelling. from there they may move offshore into deeper waters and spend the winter in relative inactivity. other stocks migrate across oceans. smaller mackerel are forage fish for larger predators, including larger mackerel and atlantic cod. flocks of seabirds, whales, dolphins, sharks, and schools of larger fish such as tuna and marlin follow mackerel schools and attack them in sophisticated and cooperative ways. mackerel flesh is high in omega-3 oils and is intensively harvested by humans. in 2009, over 5 million tons were landed by commercial fishermen. sport fishermen value the fighting abilities of the king mackerel.

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Sprat

Sprat is the common name applied to a group of forage fish belonging to the genus sprattus in the family clupeidae. the term also is applied to a number of other small sprat-like forage fish (clupeoides, clupeonella, corica, ehirava, hyperlophus, microthrissa, nannothrissa, platanichthys, ramnogaster, rhinosardinia, and stolothrissa). like most forage fishes, sprats are highly active, small, oily fish. they travel in large schools with other fish and swim continuously throughout the day.they are recognized for their nutritional value, as they contain high levels of polyunsaturated fats, considered beneficial to the human diet. they are eaten in many places around the world. sprats are sometimes passed off as other fish; products sold as having been prepared from anchovies (since the 19th century) and others sold as sardines sometimes are prepared from sprats, as the authentic ones once were less accessible. they are known for their smooth flavour and are easy to mistake for baby sardines.

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Whitefish

Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly atlantic cod (gadus morhua), whiting (merluccius bilinearis), haddock (melanogrammus aeglefinus), hake (urophycis), pollock (pollachius), and others. whitefish (coregonidae) is also the name of several species of atlantic freshwater fish. whitefish live on or near the seafloor, and can be contrasted with the oily or pelagic fish which live away from the seafloor. whitefish do not have much oil in their tissue, and have flakier white or light-coloured flesh. most of the oil found in their bodies is concentrated in the organs, e.g. cod liver oil. whitefish can be divided into benthopelagic fish (round fish which live near the sea bed, such as cod and coley) and benthic fish (which live on the sea bed, such as flatfish like plaice). whitefish is sometimes eaten straight but is often used reconstituted for fishsticks, gefilte fish, lutefisk, surimi (imitation crabmeat), etc. for centuries it was preserved by drying as stockfish and clipfish and traded as a world commodity. it is commonly used as the fish in the classic british dish of fish and chips.

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Metssiga

The wild boar (sus scrofa), also known as the wild swine, common wild pig, eurasian wild pig, or simply wild pig, is a suid native to much of eurasia and north africa, and has been introduced to the americas and oceania. the species is now one of the widest-ranging mammals in the world, as well as the most widespread suiform. it has been assessed as least concern on the iucn red list due to its wide range, high numbers, and adaptability to a diversity of habitats. it has become an invasive species in part of its introduced range. wild boars probably originated in southeast asia during the early pleistocene and outcompeted other suid species as they spread throughout the old world.as of 1990, up to 16 subspecies are recognized, which are divided into four regional groupings based on skull height and lacrimal bone length. the species lives in matriarchal societies consisting of interrelated females and their young (both male and female). fully grown males are usually solitary outside the breeding season. the wolf is the wild boar's main predator in most of its natural range except in the far east and the lesser sunda islands, where it is replaced by the tiger and komodo dragon respectively. the wild boar has a long history of association with humans, having been the ancestor of most domestic pig breeds and a big-game animal for millennia. boars have also re-hybridized in recent decades with feral pigs; these boar–pig hybrids have become a serious pest wild animal in the americas and australia.

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Hakklihakaste

Minced meat sauce, serve with potatoes, pasta

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Frikadellisupp

Meatball soup is a soup made using meatballs, simmered with various other ingredients. the classic meatball soup consists of a clear broth, often with pieces of or whole meatballs with vegetables; common additions are pasta (e.g., noodles, although almost any form can be used), dumplings, or grains such as rice and barley. various types of meat are used, such as beef, lamb, pork and poultry.

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Hapukapsasupp

Sauerkraut soup

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Hernesupp

Pea soup, split pea soup

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Hybivka

Mushroom soup

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Kalasupp

Fish soup

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Kharcho

Kharcho, also spelled as harcho (georgian: ხარჩო), is a traditional georgian soup containing beef, rice, cherry plum purée and chopped walnuts (juglans regia). the soup is usually served with finely chopped fresh coriander. the characteristic ingredients of the soup are meat, cherry plum purée made from tklapi or tkemali, rice, chopped walnuts and a spice mix which varies between different regions of georgia. an example of a georgian recipe for kharcho is made using beef, lamb, pork, chicken or goose. cut a cleaned, thoroughly washed piece of beef brisket into pieces, put it in 2 quarts of water, bring to the boil and simmer for 2–2.5 hours, skimming the foam. when the meat is soft add the rice; after 10 minutes add the chopped walnuts, allspice, bay leaf and peppercorns. when it is almost ready add the cherry plum paste, the spices (cerulea, coriander seed, paprika, turkish smoked red pepper) and then simmer for 5 minutes more. adjust salt, add the fresh coriander, let it cool, and serve.

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Klimbisupp

Dumpling soup, chicken and dumpling soup

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Köögiviljasupp

Vegetable soup

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Kurinyy sup

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. the classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

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Meatball soup

Meatball soup is a soup made using meatballs, simmered with various other ingredients. the classic meatball soup consists of a clear broth, often with pieces of or whole meatballs with vegetables; common additions are pasta (e.g., noodles, although almost any form can be used), dumplings, or grains such as rice and barley. various types of meat are used, such as beef, lamb, pork and poultry.

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Oasupp

Bean soup

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Piima-klimbisupp

Milk soup with dumplings

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Pumpkin soup

Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin. it is made by combining the meat of a blended pumpkin with broth or stock. it can be served hot or cold, and is a popular thanksgiving dish in the united states. various versions of the dish are known in many european countries, the united states and other areas of north america, in asia and in australia. pumpkin soup was a staple for the prisoners of war in north vietnamese prison camps during the vietnam war.squash soup is a soup prepared using squash as a primary ingredient. squash used to prepare the soup commonly includes acorn and butternut squash.

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Seljanka

Thick soup with cured meat, sausage, vegetables, pickles, cabbage

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Sorrel borscht

Sorrel soup is made from water or broth, sorrel leaves, and salt. varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. it is known in ashkenazi jewish, belarusian, estonian, hungarian, latvian, lithuanian, romanian, armenian, polish, russian and ukrainian cuisines. its other english names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the yiddish language, which in turn derives from slavic languages, like for example belarusian шчаўе, russian and ukrainian щавель, shchavel, polish szczaw. the soups name comes ultimately from the proto-slavic ščаvь for sorrel. due to its commonness as a soup in eastern european cuisines, it is often called green borscht, as a cousin of the standard, reddish-purple beetroot borscht. in russia, where shchi (along with or rather than borscht) has been the staple soup, sorrel soup is also called green shchi. in old russian cookbooks it was called simply green soup.sorrel soup usually includes further ingredients such as egg yolks or whole eggs (hard boiled or scrambled), potatoes, carrots, parsley root, and rice. a variety of ukrainian green borscht also includes beetroot. in polish, ukrainian, belarusian and russian cuisines, sorrel soup may be prepared using any kind of broth instead of water. it is usually garnished with smetana (an eastern european variety of sour cream). it may be served either hot or chilled. sorrel soup is characterized by its sour taste due to oxalic acid (called "sorrel acid" in slavic languages) present in sorrel. the "sorrel-sour" taste may disappear when sour cream is added, as the oxalic acid reacts with calcium and casein. some may refer to sorrel flavor as "tannic," as with spinach or walnuts.

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Sup

Chorba from arabic (شوربه) from the word chareb (شرب, drinked) or shorba is a broad class of stews or rich soups found in national cuisines across the middle east, algeria, central europe, eastern europe, central asia, middle east, balkans and the indian subcontinent. it is often prepared with added ingredients but served alone as a broth or with bread.

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Svekolnik

Borscht (english: (listen)) is a sour soup common in eastern europe and northern asia. in english, the word "borscht" is most often associated with the soup's variant of ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. the same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its slavic name. with time, it evolved into a diverse array of tart soups, among which the ukrainian beet-based red borscht has become the most popular. it is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. it is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup. its popularity has spread throughout eastern europe and – by way of migration away from the russian empire – to other continents. in north america, borscht is often linked with either jews or mennonites, the groups who first brought it there from europe. several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within eastern orthodox, greek catholic, roman catholic, and jewish religious traditions. in 2022, the united nations educational, scientific, and cultural organization (unesco) announced that it had placed borscht on the list of intangible cultural heritage in need of urgent safeguarding due to the risk that russia's invasion posed to the soup's status as an element of ukraine's cultural heritage. the new status means ukraine could now apply for special funds to finance projects promoting and protecting the dish.

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Sushi

Sushi (すし, 寿司, 鮨, 鮓, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, accompanied by a variety of ingredients (ねた, neta), such as seafood, often raw, and vegetables. styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).the inventor of modern sushi is believed to be hanaya yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the edo period (1603–1867). it was the fast food of the chōnin class in the edo period.sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. it is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. many types of sushi are vegetarian. it is often served with pickled ginger (gari), wasabi, and soy sauce. daikon radish or pickled daikon (takuan) are popular garnishes for the dish. sushi is sometimes confused with sashimi, a related dish in japanese cuisine that consists of thinly sliced raw fish or occasionally meat.